Chicken pot pie is one of those classic comfort foods that always hits the spot. 🥧💛 There’s something about the creamy, savory filling paired with a flaky golden crust that makes every bite feel like a warm hug. Using puff pastry on top keeps things simple but still delivers that rich, buttery texture that makes this dish so satisfying. Plus, it bakes up beautifully crisp and golden—no need to fuss with rolling out a pie crust!

What I love most about this recipe is how versatile it is. You can swap out the veggies for whatever you have on hand—mushrooms, green beans, or even sweet corn work great.

If you want to make it ahead, the filling can be prepped in advance and stored in the fridge until you’re ready to bake. Just top it with the pastry and pop it in the oven for an easy, homemade meal that tastes like pure comfort. 🍽️💕 Whether you’re making it for a weeknight dinner or serving it to guests, this chicken pot pie is always a crowd-pleaser!

Chicken Pot Pie with Puff Pastry Crust

Ingredients

For the filling:
2 tbsp butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream (or milk)

2 cups cooked shredded chicken (rotisserie works great!)
1 cup frozen peas
1/2 tsp dried thyme
Salt & pepper to taste

For the crust:

1 sheet frozen puff pastry, thawed
1 egg (for egg wash)

Instructions

Preheat the oven to 400°F (200°C) and lightly grease a baking dish.

Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery, cooking until softened. Stir in the minced garlic and cook for a few more seconds until fragrant.

Sprinkle the flour over the veggies and stir well to coat. Slowly whisk in the chicken broth and heavy cream, stirring continuously until the sauce thickens.

Add the shredded chicken, frozen peas, thyme, salt, and pepper. Let everything simmer together for a few minutes before transferring the filling to the prepared baking dish.

Roll out the puff pastry slightly and lay it over the top of the dish, pressing the edges to seal. Cut a few small slits in the top to allow steam to escape.

Beat the egg and brush it over the pastry for a beautifully golden crust. Bake for about 20-25 minutes, or until the puff pastry is golden and crispy.

Let it rest for a few minutes before serving.